There is nothing quite as rewarding as a hearty, well-balanced, and flavorful meal after a long day at work, especially when it’s finished with a glass or two of a full-bodied red or a lively white wine. It’s even more fulfilling to indulge in food that is prepared with simplicity and respect to the local ingredients. Likewise, there’s a distinct sense of satisfaction to be had after drinking wine made with grapes that are carefully grown, harvested and processed using time-tested and proven techniques that have endured for generations. In this age of instant gratification, gigantic food manufacturing corporations have tried to keep up with the shortening attention spans of their customers through the practice of cultivating genetically modified organisms (GMO). Grains, fruits and vegetables are usually altered to possess dramatically increased pest resistance and accelerated growth, all for the sake of making a quick buck.

Thankfully, one of the biggest names in global retail has stepped up and publicly laid out an extensive manifesto of their food policies for the world to see. British multinational retail juggernaut Marks and Spencer has explicitly made it known that they have removed GM ingredients and derivatives across all their food ranges. M&S has also released the first-ever carbon neutral Beaujolais Nouveau; carbon neutrality involves minimizing greenhouse emissions throughout the product’s manufacturing processes, in addition to the packaging and transportation.

Speaking of wines, the actual winemaking process has gradually started to shift to more organic and vegan-friendly practices. Indeed, wines labeled “Organic” – such as the Okhre Natur Brut Cava – must contain at least 95% organic ingredients from USDA-certified operations with absolutely no added sulfites (also known as sulfur dioxide, a preservative that is widely used in food manufacturing) in the entire winemaking process. Meanwhile, “Vegan-Friendly” wines completely eliminate the use of egg whites, milk proteins and gelatin (typically utilized in the filtration process to remove impurities and yeast, in addition to adjusting tannin levels) in the process of making the wine.

Clearly, organic and vegan-friendly winemaking methods have no adverse effect when it comes to producing an exceptionally refined bottle of wine.

]]>no-fail kale chipshttp://vegandream.com/recipes/no-fail-kale-chips/
Sat, 08 Oct 2011 06:54:16 +0000http://vegandream.com/recipes/no-fail-kale-chips/Continue reading →]]>Awhile back, I bought some amazing raw kale chips at Whole Foods. Damn tasty, but since they cost almost $8 for a small box, they could only be an occasional splurge at best. Last week, after receiving yet another ubiquitous bunch of kale in 3 consecutive CSA share pickups, the thought yet another pot of kale sauteed with garlic just wasn’t doing it for me. This kale overload inspired me to try making my own kale chips. It was so easy and flavorful that I will never again look at CSA-share kale with disdain.

Preheat your oven to 350. Wash your kale, dry it very well and tear into bite-sized pieces. Toss it with either a healthy drizzle of olive oil or a few healthy shots of cooking spray, to lower the fat content, along with sea salt and your seasoning of choice. [I used nutritional yeast and crushed hot pepper flakes. Other possibilities include finely crushed nuts, sesame or nigella seeds, or any herb or spice combo that you like.] Spread the seasoned, oiled kale on a foil- or parchment paper-lined cookie sheet. Bake for about 10 minutes or until crispy. Don’t forget to check your teeth in the mirror when you’re done noshing!

I want to write to you about a topic that resonates strongly with me and, hopefully, other vegans out there as well. In my opinion, part of living a compassionate vegan lifestyle is not only acting on the beliefs I hold, but in reaching out to new vegans and educating others, both vegans and non-vegans alike.

To me, this does not necessarily mean going the activist route, although vegan activism is helpful and needed. Neither does it necessarily mean starting heated debates around tables at mealtimes or in the dairy isle of the grocery store—in fact, I believe this is the wrong way to go. So often, vegans get a bad rap for being angry and confrontational—I know I have written about the whole angry vegan debacle before. I have found other ways I can get my point across, and prove to people that living a cruelty free lifestyle can be beneficial, not to mention delicious.

My all-time favorite way to educate the people I care about on veganism, aside from my writing, is by feeding them. As a nurturing person, food has always been my language of love, and I am constantly trying to cook for the people in my life. Showing them that vegan food can be delicious, and then talking about how good it is for the body and planet without being preachy, is one of my preferred ways of spreading some vegan gospel. When I do get into conversations with people—be it strangers, friends or family—on their views on food politics, I try to navigate the situation delicately by first asking their opinion, before jumping right into my own. I might ask if they have heard anything about factory farming, or the hormones and chemicals placed in much of the food we purchase off the shelves in our stores. If they seem open and eager to discuss and learn more, I am eager to share. If they seem confrontational right off the bat, it’s clear they are looking for an argument and not an understanding.

I would love to know how you reach out to others on important veg-central topics such as animal welfare, food politics, global welfare and optimum nutrition. Do you volunteer with local groups? Are you an activist out there kicking butt and making moves? Baking vegan muffins? I want to know!

As many seasoned vegans know (or should know), participating in the cruelty-free way of life is a work-in-progress, with constantly shifting and evolving methods, habits and justifications. But really, it’s in everyone’s best interest to retain an all-inclusive state of mind, especially when interacting with newbies to the vegan movement. For some, transitioning into veganism is easy. For others, it simply means a series of “landmarks.” And still others, it’s a lifelong struggle to keep true to one’s ideals.

So let’s keep the finger-pointing and judgement for reality TV, and instead practice using compassion, empathy and helpful hints for easing new vegans into making the jump.

Kathy Freston of Veganist fame offers some little ways to encourage transitioning vegans as opposed to serving up a heaping plate of absolutist-shaming. After all, it’s not about how often you mess up, it’s that you are attempting, the best you can, to enact the goals you’ve put forth for yourself. In other words, retain your own version of integrity, not someone else’s. You’ll get to where you want to be soon enough and at a much faster pace with positive reinforcement from a loving community of likeminded folks.

Freston says in her latest article, One Bite at a Time: A Beginner’s Guide to Conscious Eating:

“Let’s face it: If you’ve been eating meat all your life, this sort of a change can be daunting even just to think about, let alone act on…Give up the little animals first; If you can’t give up one particular animal product, give up all the other ones; Don’t sweat the small stuff.”

It is imperative for those toying with the idea of a big lifestyle change, no matter what kind of change that might be, to have support and a safety net, and to also feel not alone. Accusations like “There’s dairy in that you know,” or “If you really wanted to be a vegetarian, you wouldn’t eat fish,” well, those don’t help anyone. They make the recipient of those unsupportive words retract from their newly-founded ideology, and they kind of make the rest of the vegan community look bitchy.

It seems to reason that if vegans love animals so much, we should also be respectful, helpful and understanding of our peers. It should be flattering to find oneself in a mentor position, but it’s counterproductive to assume superiority as though your stint as a vegan has helped you achieve nirvana or some other holier plane than lowly non or new vegans. Fact of the matter is, we all mess up.

Freston has some other pointers laid out in a step-by-step plan. These can act as a guide for new vegans as well as those doing outreach (and I am summarizing here):

“Transition”: Freston says, “If you’re not ready to give up meat completely, start by eating meatless meals one or two days a week…For omega-3 fatty acids, go with flax seeds, walnuts, and leafy greens.” And here’s the answer to the fish conundrum.“Give Up the Little Animals First”: In answer to those who are having trouble weaning off chicken, Freston points to the fact that “many people tend to stop eating red meat before they give up chicken, turkey, or fish…from a humane standpoint, this is backwards. Birds are arguably the most abused animals on the planet.”“If You Can’t Give Up One Particular Animal Product, Give Up All the Other Ones.” It’s okay if you can’t give up your favorite right away. Give up everything else, then regroup. Breaking things up into compartments, like making a daily to-do list, makes most things more manageable. With only one thing left to check-off, versus many, it’s less daunting.“Examine Your Diet, and Substitute. “After a few meatless meals, you’ll likely realize that you don’t miss meat and are ready to go meatless for good. But don’t beat yourself up if you slip up every now and again–before long, eating vegetarian will come as naturally as breathing.” And if mock meats help you accomplish this at first, that’s fine. You can work on eating those in moderation later. Constant tweaking.“Eating Out.” Often the danger-zone for any new diet/lifestyle choice, restaurants don’t necessarily have to be quarantined. “Ethnic restaurants…are always a good choice.” Just do a little web research beforehand, and you’re all set.Ding ding ding. “Don’t Sweat the Small Stuff.” Put ever so eloquently, Freston sums it up with this, knowing she’ll take flack in the comments section of her post:

”I believe that when you’re eating out, you also shouldn’t be too concerned about ingredients that make up less than 2 percent of your meal. You’ll obviously want to avoid dishes served with meat, cheese, or eggs, but it doesn’t really matter if there’s a modicum of butter or whey or other animal product in the bun that your veggie burger is served on. You won’t stop animal suffering by avoiding such minuscule amounts of animal ingredients. But you may give your nonvegan friends–not to mention the restaurant wait staff–the idea that vegans are difficult to please. The goal is to show others how easy it is to eat in an animal-friendly manner and that restaurants can satisfy vegan customers without having to do cartwheels…Vegetarianism is not a personal purity test–our positive and reasonable influence on others is just as important as our own commitment to a conscious and compassionate diet.”

Food for thought.

Whether you’re a new vegetarian, or a new vegan, the background concept is the same. Be gentle with yourself, and do what you can when you can do it. Learn about it as you go, and make sure you become a healthy vegan – no matter how long it takes. You have a much better chance of sticking to the lifestyle if you don’t frustrate or bully yourself out of it in the first couple of months. Like any big lifestyle change it will take perseverence and patience. (And to those who are reaching out to loved ones who are becoming vegetarian or vegan, remember to follow the same guidelines. Patience and support will go much further than impatience and harsh judgements.)

Vegans are often stereotyped as being judgmental. However, I have found that as a vegan I often feel judged by many of the non-vegans I meet. Usually, when someone I don’t know well finds out I am a vegan, they ask some version of the same 5 questions. I hear these questions all the time, to the point it’s exhausting. This feeling of exasperation is similar to when I was graduating college and every single person I spoke to asked “so what are you going to do after graduation!?” After a couple months I wanted to respond with “strip” just to see their eyes get all buggy. I have a stockpile of responses for these vegan inquiries so that I don’t even need to think when I hear them.

Now this is not to say I don’t like to talk about veganism—quite the opposite! I love to talk about it. But every time I hear the question (usually in a tone lilting with judgment) “how could you give up cheese!?!” I want to scream, and/or wear a t-shirt that says IT’S CHEESE, NOT CRACK so I can point to it. So, just for giggles, I am going to lay out a few questions that omnivores should kindly stop bombarding vegans with—unless, of course, they are truly curious as opposed to making judgments or comparisons, which is how I feel 90% of the initial questions thrown my way are aimed. I don’t mean to be snarky here, because I am sure some of the people asking are truly curious, but I can’t help feeling the majority of them have already made up their minds about my lifestyle—usually they are comparing it to theirs and worried that I am judging them.

1. Where do you get your protein!?2. How could you give up cheese?!3. But you eat fish right? They have no feelings (Thanks Kurt Cobain…)4. So you don’t eat eggs? What about ice-cream? Butter?!?!?!5. So, what do you eat, lots of salad?

Instead of asking the above questions, I would suggest anyone interested in learning more about a vegan lifestyle ask a few of the following questions, which will probably start a better conversation and maybe not come off so as so disparaging.

1. What made you decide to go vegan?2. What was the hardest part about going vegan?3. Have you noticed any major changes since you went vegan?4. Do you think a vegan diet could be universally adopted?5. Do you think your veganism has an impact on something greater than yourself?! (okay, the last two might be a bit deep for supermarket chit-chat…)

So, anyone else have a question they are sick of hearing, or a great response for when you feel someone is judging you? How do you handle awkward situations, like office parties when everyone is horrified when you turn down the ice-cream cake?

I think that, for many people, the idea of becoming vegan – of manifesting their values of compassion and wellness – can initially appear intimidating and daunting. The mission of my work is to debunk the myths that surround a vegan lifestyle and to give people to tools and resources they need to transition joyfully, healthfully, and confidently. Here are a few tips.

1. Take veganism out of the box.One of the things I encourage people to recognize is that what we call “vegan food” is food they are already familiar with: vegetables, fruits, beans, grains, mushrooms, nuts, seeds, herbs, and spices. In the case of baked goods, it’s flour, sugar, cocoa, chocolate, vanilla, baking powder, baking soda, cornstarch, and yeast. I focus on the normalcy of what we call “vegan food” – whether it’s cooking or baking. When we take it out of the box called “vegan,” it’s a lot less daunting for people and a lot more familiar. It’s one of the reasons I tend to use air-quotes when I say the word “vegan.” We’re talking about normal food that people already eat.

2. Choose language that clarifies and normalizes.On that same note, many of the terms that even vegans use in relation to “vegan” food pose meat-, egg-, and dairy-centered products as the norm, while making the “vegan” food seem inferior. For instance, I encourage us to resist using such words as “alternative,” “analog,” “faux,” “fake,” “mock,” “substitute,” and “imitation” when referring to “vegan” foods. It denigrates the plant foods of the world and posits them as outside of the normal realm, making vegan food seem strange and unappealing. After all, who wants to eat an “analog”? When we use words that make plant-based foods seem unreal and unappetizing, we foster the public perception that these foods are just that and we make it seem as if animal-based products are the barometer by which we should measure everything else. If we reclaim the language around plant-based foods, we can go a long way in mainstreaming the vegan ethic.

3. Remember our stories.Every day, I remember that I once ate these animals and their secretions because I never want to forget where I came from. When we go out into the world newly awakened, we are so acutely aware of all the vast consumption of animal products that we may become easily frustrated by those we see participating in it. We’re looking at the world through an entirely different lens and want to shake everyone, make them see what we see. But I can tell you that we will neither make nor keep many friends if that’s our approach. We will neither inspire many people nor do ourselves any good. We absolutely have to remember that we were once unaware. In forgetting our own stories and our own process, we lose our humility, and in doing so we risk becoming arrogant and self-righteous – not a great formula for remaining joyful or for attracting people to a compassionate way of life.

4. Raise the bar!I believe that when we expect great things of people, they rise to the challenge. So, in my newest book, The 30-Day Vegan Challenge, just released by Random House, I encourage people to at least try it for 30 days while I hold their hand and answer every question they have and every challenge they face – from eating out, traveling, and packing lunches to giving them the confidence they need in terms of nutrition, food, and all the social and practical aspects.

For over 12 years, Colleen Patrick-Goudreau has guided people to becoming and staying vegan through sold-out cooking classes, bestselling books, inspiring lectures, engaging videos, and her immensely popular audio podcast, “Vegetarian Food for Thought.” Using her unique blend of passion, humor, and common sense, she empowers and inspires people to live according to their own values of compassion and wellness.

The award-winning author of five books, including the bestselling The Joy of Vegan Baking, The Vegan Table, Color Me Vegan, and Vegan’s Daily Companion, Colleen also contributes to National Public Radio and The Christian Science Monitor, and has appeared on The Food Network and PBS. Her fifth book, The 30-Day Vegan Challenge, published by Random House, just came out in August, 2011. Visit colleenpatrickgoudreau.com for more.

Everyone has his or her story about going vegan, and if yours is anything like mine it includes standing in grocery store aisles staring at ingredient lists trying to decipher words like lecithin and monoglycerides. There was also a lot of “cooking,” which involved heating up black beans and plain rice. If you’re living like this, take heart, there is a better way. There are plenty of people who have had similar obstacles, or are still having them. You can find restaurants, a job, junk food, and plenty of other vegan solutions, if you just know where to look.

1. Vegan Outreach FAQ: For every person new to veganism there are always a handful of questions. Maybe it never occurred to you that you might have to answer questions and defend your choice to every friend or family member who comes along. Thankfully, the Vegan Outreach FAQ has a fairly comprehensive list of questions and answers from animal rights to activism. Feel free to check it out if you need a refresher on the whys and hows of veganism, for you, or your ornery Uncle Ray.

2. HappyCow.net and VegDining.com: These two websites do a great job of finding restaurants in your town or the town you’re visiting that have vegan food or vegan options. A friend and I used HappyCow.net to find a fantastic little place in San Juan, Puerto Rico after several days of eating peanut butter sandwiches in our hotel rooms.

3. Vegan Forums: I’m not going to list them here because there are a lot and everyone has her/his favorite. I’ve heard great things about Post Punk Kitchen, Vegan Freak Forums and the Vegan Forum, but do an Internet search and lurk a few forums to see which ones suit you. Then, don’t be shy. Post an introduction and get involved. Building and supporting each other is the best way to have a vegan community, even if there isn’t much of one in your town.

4. VegWeb.com’s Recipes: Each vegan forum has a section for recipes, but more often than not, I find what I’m looking for on this website. The organization is great and users are usually pretty responsive if you’re having a problem with a recipe. I also like that there are usually more than one version of everything so I can decide which one suits my tastes.

5. PETA’s Animal Ingredients List: It’s long and dense, but can be really useful for finding out what’s what on ingredient lists. Before long, you’ll figure out what to watch out for and you’ll scan lists with ease, but for now, check this out.

6. Vegan Mainstream Blog: C’mon, you knew it was coming! We’ve got everything from vegan jobs, interviews with active and noteworthy vegans, and engaging content about news, business, and activism all in one place (which you probably know since you’re reading this article!).

7. Food Fight Grocery: They’ve got everything from cruelty-free beauty products to household goods to vitamins and supplements. And they ship worldwide. Oh, and there’s junk food, but be careful because the chocolate doesn’t ship that well.

8. Herbivore Clothing Co.: Let’s face it, you’re going to be wearing t-shirts, hoodies, scarves and cardigans anyway. Why not buy from a vegan-owned business that makes great fashion?! They’ve also got some great wallets, belts, purses and other “hard-to-find” vegan goods.

9. PETA’s Accidentally Vegan List: Last week I drove more than 2,000 miles through the southwestern United States. And while there are some great places to eat along the way (Yeah, FLAGSTAFF, ARIZONA!), sometimes you just need some snacks at the next gas station. Knowing what’s vegan and what’s not at the roadside gas station is a skill that can make or break any road trip.

10. Google: When in doubt, Google is your friend. Granted, you’ll have to use your common sense to separate the wheat from the chaff, but do what you can and trust your instincts.

Vlogger Michael Sizer talks about 5 great ways new vegans can connect with others in the vegan community. Online and offline ideas for building your vegan connections and supporting your vegan lifestyle.

Michael Sizer-Watt believes that we can each minimize the harm we cause in the world by reflecting regularly on our daily habits. An advocate for compassion and fairness, Michael shares his ideas on critical thinking and moral philosophy using online media. He lives with is loving wife Alison and rowdy rescued companions in southern Ontario. You may contact him with questions or comments in english or french by email at michael.sizer@gmail.com or on twitter, username: @msizer.

The Plant-Strong Fitness blog is the 3rd incarnation in a progression that began with The Truth About Fat Loss for Women Blog.

And yes, the inspiration for ‘The Truth About’ blog was firmly grounded in plant-strong dietary teachings. I just talk about it even more now. Here’s what happened.

As a fitness professional, coach, college professor and all-around get active and eat healthy person, you can imagine the numerous emails that come my way touting all kinds of instant fitness and overnight weight loss.

One day about 4 years ago I was pushed over the edge with one too many “fat burning workout” and “fat burning foods” emails promising melt-away of the avoir du pois with magic bullet solutions. Always by eating a special supplement or exercising in one particular way. One big fat lie after another.

The truth is – and here’s where ‘the truth about fat loss’ comes in – there’s no way you can out-train a bad diet. And nobody, apparently, wants to hear that. We all want to hear that our bad habits are not only good for us, they keep us slim as well.

I took what I knew about fat loss (low-fat, plant-based diet) and basics about body shaping and being active (challenge, leverage, resistance), I wedded it with telling the truth about what you can and can’t do without giving homage to both diet and exercise when it comes to fitness and keeping your weight in check.

As time went along and my blog grew, I created Body Transformation Booty Camps so women could jump on board with me for 3 – 4 weeks and give my dietary and simple workout plan a go. And guess what. Every single woman who followed the guidelines: Low-fat, whole-food, plant-based diet in balance and eating according to hunger and fullness signals – my criteria for an effective diet – lost 5 lbs and an inch off their waist in 2 weeks. Many, even more. Without hunger or exercising like a maniac.

It was time to step up to the plate about the expertise at transforming body and health that people stood to gain by hanging out with the Plant-Strong Fitness Expert team. Thus, the ‘Truth About Fat Loss’ become ‘The Plant-Strong Fitness Expert’ blog.

What was door number 2 you might ask? The second incarnation, right after The Truth About and before ‘The Plant-Strong Fitness Expert’. Better Bodies for Busy Women. Which still fits. Because when you eat this way – plant-strong, low-fat, whole foods – you can minimize ‘workout’ time and your body, well, it just gets better.

The Plant-Strong Fitness Expert blog now has over 6 years of archived articles, dietary insights, pieces about the all-important mindset, plant-strong vegan success stories, and interviews with experts. And the growing tide of women seeking health, energy, and a fabulous shape via a plant-strong diet has given birth to several Body Transformation Booty Camps and other programs, FitDream Fusion Inner Circle, TeleCourses, and the newest kid on the block, Lani’s Success Club – with Teleclasses, Guest Experts and plant-based nutrition and workout tips, including 45 minutes of my best kitchen tips and seat-shaping secrets as bonus gifts just for joining.

And to think it all started with being fed up with too many lies in too many omnivorous emails.

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Do you struggle with your weight and energy? Crave body transformation without hunger or exercising like a maniac? Certain there must be a way to achieve your body ideal while embracing your plant-based diet ideal?

Lani Muelrath, MA, CGFI, CPBN, The Plant-Strong Fitness Expert and creator of The Body Transformation Formula and Fit Quickies™, specializes in helping people who are ready to get off the fence about their fitness and weight. Download your free video “7 Seconds to a Flat Belly” and your FREE Body Shaping Breakthrough Kit at www.lanimuelrath.com.

With a Master’s Degree in Physical Education and over 30 years of experience as a teacher, coach, and trainer, Lani is a Guest Lecturer in Kinesiology at San Francisco State University, Lani is also the Fitness Expert for Dr. John McDougall’s Health and Medical Center and a coach for Dr. Neal Barnard’s 21-Day Vegan Kickstart program. She is Certified in Plant-Based Nutrition Certification through Cornell University.

Lani overcame her own lifetime struggle with weight over 13 years ago when she lost 50 lbs, which she has maintained easily with the tools that she now is passionate about sharing with others.

When we 21st century citizens awake, one by one, to the horrors inflicted on animals and admit our role in the violence, we may believe we’re the first generation to question society’s unethical treatment of our creature kin. That wouldn’t be true. From the beginning of recorded history and undoubtedly in prehistoric times, man has felt empathy for animals. Indeed, some of the best ethical minds throughout the centuries have not only ceased using animals for their own gain, but have pricked the conscience of their fellow man by writing about these injustices.

As a new vegan, I received support for my moral stance from the pen of my predecessors. I found their insights on the natural fellowship between humans and nonhumans so inspiring that I assembled a compendium, Creature Quotes: Advancing Toward Freedom For All Species, comprised of 1,000-plus pages of quotes by hundreds of men and women who dared to speak out for the rights of individuals across the spectrum of species.

If you’re on the verge of becoming vegan and need a boost, you might want to scroll through http://www.creaturequotes.com/ and let the thoughts of these gentle mental giants be your morale-boosters.

Be moved by the tenderness of Egyptian pharaoh Akhenaten, who was called “The Heretic King” after he banned animal sacrifice: ”The butcher relenteth not at the bleating of the lamb; neither is the heart of the cruel moved with distress. But the tears of the compassionate are sweeter than dew-drops, falling from roses on the bosom of spring.”

Be proud to stand beside one of the foremost animal ethicists of all time, Henry Salt, a 19th Century English social reformer who prophesied in his 1897 book Cruelties of Civilization, “The emancipation of men from cruelty and injustice will bring with it in due course the emancipation of animals also. The two reforms are inseparably connected, and neither can be fully realized alone.”

Be heartened by the self-sacrificial sentiment of Care2.com’s Angel Flinn: “Becoming vegan means renouncing one’s personal stake in the most widespread and socially accepted injustice of all time, and to do this, we have to be willing to see nonhuman slavery for what it is.” (Find more by Flinn at http://www.gentleworld.org/.)

Be steadied by the moral compass of filmmaker James LaVeck, who reminds us not to fall victim to the “happy meat” mindset in this Satya piece: “Let us not forget, there is a reason why human rights groups do not develop or endorse ‘humane’ methods of torturing and executing political prisoners, and why children’s rights advocates do not collaborate with the international pornography industry to develop standards and special labeling for films that make ‘compassionate’ use of runaway teens. To do such things is to introduce moral ambiguity into situations where the boundaries between right and wrong must never be allowed to blur. To be the agent of such blurring is to become complicit oneself in the violence and abuse.” (More of LaVeck’s essays are at http://www.humanemyth.org/.)

Reformer SBH Clay likes to keep a low profile by letting the good folks in Creature Quotes do most of the talking. Her carnist-to-vegetarian-to-vegan ethical evolution, as well as her hopes and dreams for the collection of quotes she spent two years compiling, may be found in this March 29, 2011, guest blog at blogger Bea Elliott’s Once Upon A Vegan.